Rana Products Used
Butternut Squash Ravioli
with Scallions & Pistachios
1 - 12 oz. pkg. Giovanni Rana Butternut Squash Ravioli
8 scallions, roots and dark green tops trimmed
1 tbs. extra virgin olive oil
4 Tbs. unsalted butter
2 whole sprigs fresh thyme
¼ cup Parmigiano Reggiano, grated
3 Tbs. roasted & salted pistachios, roughly chopped
Remove dark green part of scallion and discard. Cut pale green part of scallion from white bulb, then slice in half lengthwise. Thinly slice white bulbs. Sauté both parts of scallions in butter with thyme over med/low heat until tender; about 5 mins.
In the meantime, prepare Giovanni Rana Butternut Squash Ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli and Parmigiano Reggiano to pan and toss to coat. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency. Remove thyme.
Plate the ravioli and top with pistachios and more Parmigiano if desired.
***Alternately, try this recipe with Giovanni Rana Mushroom Ravioli.